EGUSI SOUP
Egusi- ground 2 cups
Tomatoes 3 medium size
scotch bonnet Pepper 6-8
tatashe/bell pepper 2 medium size
Onions 2 medium size
Palm oil 1/2 cup
beef -cooked 10 pieces
Kpomo - Cooked 8 pieces
Stockfish head and fillets -cooked 1
Dry fish-washed 2
Beef broth
Crayfish 1/2 cup
Cameroon pepper
Methods
  • Pour the cooked meat, dry fish, kpomo into a pot. add peppers and onions and palm oil. Add seasoning cubes and stir. cover pot and allow to simmer. add the waterleaf and stir and allow to cook for about a minutes. Add the Ugu and Crayfish and stir. Taste for seasoning and turn off the heat after about 2 minutes. Serve with any swallow
BITTER LEAF SOUP
Bitter leaf -washed 250 grams
Coco yam 10 medium size
Beef &Kpomo -(cook together with stock fish or stockfish head )
Stock fish or Stock fish head
Ogiri 2 wraps
Dry fish 2 pieces
scotch bonnet pepper (yellow and red)- as much as you like.
Stock cubes 2 - 3
Ground crayfish 2 tablespoons
Palm Oil 1/2 cup
Salt
Methods
  • Wash and cook the Coco yam till very soft. Peel the Coco yam and put in a mortar or food processor and pound/process till smooth. Set aside the Coco yam paste.Put a pot on medium heat add the beef broth, meat, kpomo, stockfish,stock fish head and dry fish. Now add the chopped peppers and some palm oil, and seasoning cubes. Add the Ogiri and crayfish. Stir and cover the pot and allow all to simmer. After about 10-12 minutes add the Coco yam paste in small balls and allow to dissolve(the quantity you add depends on how thick you want the soup). By the time it dissolves the soup should have thickened.(Note that the soup could get thicker as it cools.)Taste for seasoning. Add the washed bitter leaf and allow to simmer for about 7 minutes. Turn off the heat, make your choice of swallow and enjoy.
OHA SOUP
Oha leaf -2 bunches
Uziza leaves
Coco yam - 10 medium size cocoyam
Beef &Kpomo -(cook together with stock fish or stockfish head )
Stock fish or Stock fish head
Beef broth
2 wraps of Ogiri
2 pieces of Dry fish
scotch bonnet pepper (yellow and red)- as much as you like.
2- 3 Stock cubes
2 tablespoons of Ground crayfish
1/2 cup of palm oil
Cameroon Pepper
salt
Methods
  • Wash and cook the Coco yam till very soft. Peel the Coco yam and put in a mortar or food processor and pound/process till smooth. Set aside the Coco yam paste. Peel the Oha leaves, wash leaves and tear leaves with your fingers. Put a pot on medium heat add the beef broth, meat, kpomo, stockfish,stock fish head and dry fish. Now add the beef stock or water, palm oil, chopped peppers and seasoning cubes. Add the Ogiri and crayfish. Stir and cover the pot and allow all to simmer. After about 10-12 minutes add the Coco yam paste in small balls and allow to dissolve(the quantity you add depends on how thick you want the soup). By the time it dissolves, the soup should have thickened.(Note that the soup could get thicker as it cools.)Taste for seasoning. I added cameroon peppers at this stage (optiona). Add the Oha and sliced Uziza leaves and allow to simmer for about 1-2 minutes. Turn off the heat, make your choice of swallow and enjoy.
VEGETABLE(EFO RIRO) SOUP
Efo Shoko -washed, chopped and blanched
iru
Tatashe
Shombo
Atarodo
Onions
Assorted (shaki, beef, cowleg kpomo)-boiled
Dry fish -washed
Smoked Panla fish
Crayfish -ground
Seasoning cubes
Beef broth/stock
Palm oil
Methods
  • Coarsely blend the tatashe, sombo, ata rodo and some onions("pepper mix"). boil and Set aside. Chop the remaining onions. Put a clean dry pot on medium heat and heat up some palm oil. Add the chopped onions and allow to fry till fragrant. Add the blended pepper mix and allow to fry till it loses its sour taste. When the pepper mix is almost done, add the Iru and fry for a bit. Add the assorted meat, dry fish, smoked fish crayfish, seasoning cubes and . Add some of the Beef broth (be careful with the addition of the Beef broth as the soup shouldn't be watery at all)and seasoning. Stir all together and allow to simmer. Add the blanched Shoko, stir and allow to cook for 2- 3 minutes before turning off the heat. Serve with any swallow of your choice or rice.
SHRIMP FRIED RICE
2- 3 cups cooked jasmine Rice
1 cup onions
3 cloves garlic
1/2 tablespoon garlic
seasoning cubes to taste
1/3 cup runner beans - cooked
1/3 cup spring onions
1/2 cup green peas - cooked
3/4 cup carrots
250g shrimps
1 egg
1/2 tablespoon White pepper
1/2 to 1 tablespoon Sesame oil
1/2 tablespoon dark soy sauce
1/2 tablespoon light soy sauce
Methods
  • Put some oil in a pan and add the egg when the oil is hot. when the egg is fried, set it aside. Add more oil to the pan, add the shrimps and chicken seasoning. add the onions, garlic and ginger to the shrimps and stir fry on high heat. Add the carrots, green peas, runner beans, spring onions, white pepper. Add the cooked rice and stir. Add some dark and light soy sauce and stir. Add the sweet corn and eggs. taste and adjust seasoning. Add sesame oil and stir. Turn off heat once the rice is very hot.
SWEET CHICKEN
20 Chicken wings - washed and patted dry 11/2 - 2 cups Flour 2 tsps Paprika 2 tsps Yaji (optional) 2 tsps Chicken seasoning 1-2 tsp Garlic pepper seasoning 1 tsp salt
SAUSE
4.Blend the scotch bonnet and onions till smooth. 5. put a pan on the burner and add butter, when melted, add the ginger, garlic and blended pepper. 6. Fry for a few minutes and add paprika, soy sauce, oyster sauce and honey. 7. Taste and add more seasoning if required. 8. Add the chicken wings and toss till evenly coated. 9. Serve hot and enjoy.
Methods
  • 1. Add paprika,black pepper, yaji and chicken seasoning to the flour and mix. 2. Add the flour to the chicken and toss till everything is coated. 3. Fry the chicken wings in hot oil till cooked (~15 mins) and set aside.
  • SAUCE
  • 4.Blend the scotch bonnet and onions till smooth. 5. put a pan on the burner and add butter, when melted, add the ginger, garlic and blended pepper. 6. Fry for a few minutes and add paprika, soy sauce, oyster sauce and honey. 7. Taste and add more seasoning if required. 8. Add the chicken wings and toss till evenly coated. 9. Serve hot and enjoy.
NSALA SOUP
6 pieces of Chicken 5 pieces of Fresh Fish 2 pieces of Dry fish 6 pieces of Yam cubes 2-3 Seasoning cubes 2 tablespoosful of Pepper soup spices -ground (uda, Uziza seeds, Ehuru, Olima) Fresh ground scotch bonnet/ Ata rodo (yellow and red) - as much as you want. 1 muedium size Onions 1 Ogili 2 tablespoons of Crayfish
Methods
  • Wash the chicken and season with onions and chicken cubes. Add some water and boil for about 10mins. While it's cooking, wash and debone the dry fish and set aside. Peel the yam and cut into cubes. After about 10 minutes of cooking the chicken, add the dry fish, ground pepper, seasoning cubes and ground pepper soup spices. Add the cubed yam to the pot as well and cover the pot(you can boil the yam separately if you want). After some time,check the yam and if tender, take it out and pound it and set aside. Taste the soup and check for seasoning.add additional seasoning cubes if needed. Add the pounded yam into balls and add it to the soup(the amount you put will determine how thick you want the soup). Add the Fresh Fish as well as the ground crayfish.cover the pot and allow the yam balls to dissolve. If the soup is as thick as you want it and all the yam balls have yet to dissolve, please take it out. If the soup is too thick, please add some more water.Some people add utazi leaves, so please feel free to add some. Once you have the desired level of thickness, turn off the heat and serve with pounded yam.
CLUB SANDWICH
3 slices of toast Crispy fried chicken breast Lettuce Cheese Mayonnaise Kechup (optional) Sliced Boiled eggs Sliced tomatoes
Ingredients for Crispy chicken
Chicken breast Flour Milk Egg Seasoning Vegetable oil
Methods
  • 1.Wash and pat dry the chicken breast. 2. Divide one chicken breast into two. Put one half between cling film and pound till flattened. Do same with the other half. 3. Season both sides of the chicken and set aside. Break an egg in a shallow wide bowl and add about 2 tablespoons of milk and whisk. 4. Put some flour in a shallow wide bowl and season with anything nice including black pepper. 5. Take one seasoned chicken breast and dip it in the egg wash and then dip it in the flour and place in a plate. Be sure to cover all sides of the chicken well with flour. Do the same with the remaining chicken breast. 6.Put a frying pan on the burner and add some vegetable oil. When hot enough, add the chicken and fry for about 3 minutes on each side. 7. Place the fried chicken on a cooling rack so that one side won't get soggy.
BEEF
250 grams of cooked shredded beef 2 medium onions 1-2 medium green bell pepper 2 medium carrots 2 - 3 cloves garlic 1/2 tablespoon ginger 1/2 to 1 table spoon corn flour chicken seasoning 1/2 tablespoon white pepper 1 tablespoon soy sauce 1/2 tablespoon sesame oil 1 cup beef broth water
Methods
  • Boil your beef with onions, garlic, ginger, chicken seasoning and salt. once tender, separate from the beef broth and set aside. When the beef broth cools down, add the cornflour and stir. set aside.Put a wok on the burner, add some vegetable oil. Add some onions, garlic and onions. Add the beef and stirfry for a while. Add the carrots, green peppers, white pepper and soy sauce and stir for about 2 mins. Add the corn flour slurry and cook till thick and glossy.Taste and adjust seasoning. Add sesame oil, stir and turn off the heat. serve immediately on rice or pasta.
RICE
250 grams shrimps 3 scotch bonnet pepper 3 cloves garlic 1 onions 1/2 tablespoon ginger 2 cups basmati rice 3 tablespoons vegetable oil salt to taste 1-2 teaspoons thyme fish seasoning 2 tsps white pepper 3-4 carrots 1 green pepper chicken and crayfish seasonings spring onions 2 bayleaf 1/3 cup green peas - cooked 1/3 cup runner beans - 4 cups coconut milk
Methods
  • In a clean pot, add the coconut milk, onions, bayleaf, thyme, chicken stock cubes and stir. allow to boil. wash rice and add to the boiling coconut milk and cook till tender. turn off the heat and set aside.Season the cleaned shrimps with fish seasoning and set aside. In a work, add some vegetable oil and stirfry the shrimps till it changes colour and remove from pan. add some more oil, add the onions, garlic and ginger and sauté till fragrant. Add the carrot and green beans and stirfry. add the scotch bonnet, some white pepper, chicken seasoning, thyme, green pepper, green peas and shrimps and stirfry. Add the coconut rice and stir together. Taste and adjust seasoning if necessary. Add the spring onions and turn off the heat. Serve and enjoy
CHICKEN STEW
Chicken pieces 5 medium tomatoes 3 medium onions 4 medium tatashe 6-8 scotch bonnet 6-8 Sombo Ginger Vegetable oil Rosemary leaves Thyme Curry Chicken seasoning Bay leaf
Methods
JOLLOF RICE
3 cups of Rice 3 medium Tomatoes 3-4 medium Tatashe 6-8 Shombo 6-8 scotch bonnet 3 medium onions 1 1/2 small tins of tomato paste 2 extra tomatoes for slicing Ginger Chicken seasoning Bay leaf Curry Thyme White pepper Beef stock salt
Methods
  • Par boil rice and set aside. Blend peppers, onions, ginger and boil till dry. Chop some onions and set aside. Put some vegetable oil on the fire and add the chopped onions. Saute the onions till fragrant, add the boiled pepper mix and tinned tomatoes. Season with bayleaf, curry, thyme, white pepper and chicken seasoning. Fry till no longer sour. Add the beef broth and taste. Adjust seasoning as you like. Allow the sauce to boil. Add the parboiled rice and stir. Cover pot and allow to cook. After a while, taste and add a little water if necessary, if not, cover pot with foil paper and allow steam to cook the rice on low heat. When rice is almost cooked, add the sliced onions and tomatoes and cover pot. When rice is tender enough, stir and turn off the heat.
VEGETABLE SOUP
10 pieces of Beef - cooked
6 pieces of Ponmo - cooked
1 Stockfish head
2 Dry fish - washed and deboned
4 bunches - Water leaf
2 bunches -Ugu
1 small onions
8 Fresh peppers (red and yellow)
1 cup of Palm oil
1/2 cup Crayfish
Cameroon pepper
Methods
  • Pour the cooked meat, dry fish, kpomo into a pot. add peppers and onions and palm oil. Add seasoning cubes and stir. cover pot and allow to simmer. add the waterleaf and stir and allow to cook for about a minutes. Add the Ugu and Crayfish and stir. Taste for seasoning and turn off the heat after about 2 minutes. Serve with any swallow.
SEAFOOD OKRA
25 - 30 pieces of medium size Okra
5 pieces of Croaker or any fish of your choice
6 Crab Claws -properly washed
8-10 large deveined Prawns
1/2 Onions
8 pieces mix of red and yellow scotch bonnet pepper (the amount of pepper depends on your heat tolerance level)
2 Cooking Spoons Palm Oil
2-3 Cupswater or chicken Stock
4 Tablespoons Ground Crayfish
2 seasoning Cubes of your choice
Uziza leaf- washed and sliced
Fish seasoning
Salt to taste
Methods
  • Season the fish, crabs and prawns with seasoning cubes and set aside.Chop finely the onions.Place a pot on medium heat and add some water. Add the chopped onions and peppers. Add the palm oil and seasoning cubes and allow to boil. Add the Crabs, prawns, dry fish and fresh fish. cook for about 8 minutes on low heat. Remove the fish and prawns and set aside. After about 2 mins add the chopped okra, crayfish and uziza leaf. Taste and adjust seasoning accordingly. Re-introduce the fish and prawns Cook for about 2 more mins before you turn off the heat. Serve and enjoy
BACON BREAKFAST
4 BACON
4 SMOKED HAM
2 FLAT BREAD
LETTUCE
COLESLAW
1/2 RED BELL PEPPER
1/2 YELLOW BELL PEPPER
1/2 GREEN BELL PEPPER
2 SCOTCH BONNET
1 SMALL ONIONS
2 TABLESPOONS VEGETABLE OIL
1 CHICKEN SEASONING CUBE
2-3 TABLESPOON MAYONNAISE
Methods
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